Banana White Chocolate and Cinnamon Toasted Pecan Cookies

My Banana White Chocolate and Cinnamon Toasted Pecan Cookies are a banana bread and pecan party in your mouth.

I am thrilled to be partnering with Fisher Nuts #ThinkFisher this year. Lots of fun “nut recipes” coming your way 🙂

I created one amazing cookie for you today. These cookies taste like a gooey, sweet little banana bread slice with crunchy cinnamon toasted pecans throughout. These are right up there with some of my favorite cookies. The flavor combination is so fun!

Here is the big bag of Fisher Pecan halves that I used. After I made these Cinnamon Toasted Pecans on the stovetop, I had to fight my husband away before he ate them. The pecans are addicting and make such a great gift for the Holidays on their own.

If you’re one to venture into the contesting world–one world in which I used to compete in often, and in fact was a precursor to Picky Palate–Fisher and Chef Alex Guarnaschelli want to feature your homemade recipe! Be sure to Enter the My Fresh Twist Recipe Contest by submitting a recipe and picture of your signature dish prepared with pecans, walnuts, almonds and/or peanuts for your chance to win a trip to New York City and meet Chef Alex Guarnaschelli.

Just you wait until you smell these babies baking in the oven. Your house smells like a dream. Enjoy!

Banana White Chocolate and Cinnamon Toasted Pecan Cookies

Ingredients

Cinnamon Toasted Pecans

1 1/2 cupsFisher Pecan Halves

1/2 cupgranulated sugar

1 teaspoonground cinnamon

2 tablespoonswater

Cookie Dough

1 stickunsalted butter, softened

1/2 cupgranulated sugar

1/2 cuplight brown sugar, packed

1 largeegg

1/2 teaspoonpure vanilla extract

2 mediumvery ripe bananas

1 1/2 cupsall purpose flour

1/2 teaspoonbaking soda

1/2 teaspoonkosher salt

1 1/2 cupswhite chocolate chips

Directions

Place Fisher Pecan Halves into a medium non stick skillet over medium heat. Stir in sugar, cinnamon and water until combined. Stir and let pecans bubble cook for about 5 minutes. Mixture will become thick. Pour pecans onto parchment paper to cool for at least 15 minutes before adding to cookie dough.

To prepare cookie dough, cream butter and sugars into a large mixing bowl. Add egg and vanilla mixing to combine. Mash bananas and add them to the bowl, stirring. Add flour, baking soda, salt and white chocolate chips stirring. Place cinnamon toasted pecans into a large ziploc and crush slightly. I still kept mostly large pieces. Add to bowl and mix to combine.

With a medium cookie scoop, place dough onto a large baking sheet lined with a silpat liner or parchment paper. Leave a good inch and a half between each cookie. Bake at 350 degrees for 15-16 minutes until golden brown. You want these too bake longer than you typically bake cookies. Let cool on baking sheet for 15 minutes before transferring to cooling rack.

Makes 2 dozen cookies

This is a sponsored post for Fisher Nuts, however thoughts and opinions are my own.

Made these the other night in the “semi-homemade” format due to time using a sugar cookie mix. They came out great! The banana helps keep them so moist! Will be a definite addition to the holiday cookies!

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Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!